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Post by sparacus on Jul 12, 2020 5:19:56 GMT -5
Ok people: inspired by Gary Downie's classic 'The Doctor Who Cookbook', I have decided to put together 'The Ben Chatham Cookbook'. The format is slightly different in that the book will feature recipes from the characters in 'The Ben Chatham Adventures' rather than from the actors. First entry below:
Ben Chatham's Celery Surprise
Ingredients:
Three celery stalks
Half punnet of mushrooms
One large onion
One tin of plum tomatoes
Olive oil
Mild chilli powder - one teaspoon
Cumin - one teaspoon
Coriander- one teaspoon
Lemon juice (one tablespoon)
Red wine (two tablespoons)
Chop the celery, mushrooms and onion then fry them in the olive oil until tender. Tip in the can of tomatoes and stir and prod with a spatula then simmer. Add the lemon juice, red wine, then cumin, coriander and chilli powder. Stir and simmer for 15 minutes, adding more cumin and coriander to taste. Serve with crusty bread and the rest of the bottle of red wine, shiraz or rioja.
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Post by sparacus on Jul 12, 2020 5:20:51 GMT -5
Katie Ryan's Winter British Beef Hotpot
Ingredients
2lb diced British beef,
Two large onions
1 leek
Two large parsnips
Six large carrots
Two turnips
Half packet of Brussels sprouts
Five beef stock cubes
1 tablespoon of mixed fruit (raisins, currants, sultanas)
2 teaspoons cinnamon powder
2 teaspoons nutmeg powder
1 teaspoon mixed spice powder
1 dessertspoon of dried mixed herbs
1 teaspoon dried rosemary
1 bay leaf
Gravy granules
Olive oil
Gently fry the beef and chopped leek in olive oil for ten minutes. Chop the vegetables and put in a large casserole dish. Add the beef, leek and oil and stir. Crumble and heat up the stock cubes in water until boiling, stirring. Add some gravy granules to thicken then add the mixed fruit, herbs and spices. Pour onto the vegetables and meat in the dish and add the bay leaf on top. Put the lid on, shove it in the oven and cook for 30 minutes. Serve with potatoes.
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Post by sparacus on Jul 12, 2020 5:21:57 GMT -5
Kyle Scott's Gutbuster Hot Dogs
Ingredients
Six large pork sausages
Three large onions
Four slices of smoked streaky bacon
1 packet tortilla crisps
6 cheddar cheese slices
1 lettuce
Two large tomatoes
Two medium French bread batons
Margarine
Hot chilli sauce
US mustard sauce
Ketchup
1 can lager
Lard
Fry the sausages in lard until cooked inside and browning. Fry the bacon. Fry the onions and slice the tomatoes. Crunch up the tortilla crisps and add to the frying onions, stirring. Add lager to the frying onions when browning. Cut open and butter the bread batons. Add a layer of mustard sauce and ketchup and smooth over. Put the cheese slices on. Spread the fried onions and crisps on then add the sausages on top. Squeeze chilli sauce over the sausages to taste. Shove in some lettuce and tomatoes. Add the bacon on top the squeeze closed so the juices flow out. Serve with lager, beer and cider.
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Post by sparacus on Jul 12, 2020 5:22:50 GMT -5
Barry Tuck's Ringstinger Lamb Vindaloo Supreme
Ingredients
800g pre-cooked lamb meat
2 tablespoons ghee or vegetable oil
2 tablespoons garlic and ginger paste
3 fresh green chillies finely chopped
2 hot red chillies - finely chopped
1 tablespoon cumin powder
1 teaspoon turmeric
1 tablespoon madras curry powder
1 tablespoon coriander powder
1 tablespoon tomato paste
4 tablespoons red hot chilli powder
4 cloves
1 bay leaf
6 green cardamom pods
2 tablespoons vinegar
2 tablespoons plain yogurt
500ml (2 cups) heated curry sauce salt and pepper to taste
3 tablespoons chopped coriander
Heat the ghee/vegetable oil over medium heat. Allow to sizzle for about a minute and then add the madras curry powder and other spices. The curry will darken as the turmeric fries away. Scoop in the garlic and ginger along with the chopped chillies. Throw in the heated curry sauce. Stir to combine while adding the pre-cooked lamb pieces (fried in hot oil). Stir in the yogurt one tablespoon at a time followed by the vinegar and tomato paste. Check for seasoning and then sprinkle with the chopped coriander and season to taste with salt and pepper.
Serve with rice and consume after drinking 4-6 pints of beer or lager.
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Post by sparacus on Jul 12, 2020 5:24:52 GMT -5
Corinne Shaw's Office Morning Coffee Scones
Ingredients
8 oz self-raising flour
4 oz lightly salted butter
4 oz fine brown sugar
1 egg
2 oz currants
1 cup strong espresso coffee
1 tablespoon dark rum
1 tablespoon brandy
1 teaspoon cinnamon powder
1 teaspoon dried instant coffee
Icing sugar
Mix the flour and butter, adding the egg (beaten) until you have dough. Add the sugar and the espresso coffee and stir in. Add the rum, brandy, currants, cinnamon powder and dried coffee. Stir thoroughly. Grease several baking trays and form the mix into scone shapes. Pop them in the oven for around 20 mins on moderate heat. Remove and sprinkle with icing sugar. Serve with butter and morning coffee.
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Post by sparacus on Jul 12, 2020 5:25:48 GMT -5
Shakey Jake's Legend of a Mind That Meets Lucy in the Sky With Diamonds Outside the Crystal Ship Beyond Astronomy Domine Flapjack Surprise
Ingredients
250g jumbo porridge oats
125g butter
125g light brown sugar
2-3 tablespoons of golden syrup
1 tablespoon wildflower honey
Various herbs
Mix the ingredients in a bowl and grease a flat baking tray. Spoon the mix onto the tray and press into the corners with the back of a spoon so the mixture is flat and score into 12 squares. Bake for 15 mins on gas mark 6.
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Post by sparacus on Jul 12, 2020 5:49:32 GMT -5
The Mermaid Wine Bar Classic Greek Salad with Dressing
Ingredients (salad)
Half a cucumber
Four vine tomatoes
One red onion
One green pepper
Tub of Kalamata olives
1 lettuce
Slice of feta cheese
1 tsp oregano
1 tablespoon extra virgin olive oil
Ingredients (dressing)
1/3 cup red wine vinegar
1 lemon, juiced
1 tsp Dijon Mustard
2 garlic cloves, minced
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1/2 cup olive oil
Instructions (Salad)
Cut the tomatoes into wedges and peel and slice the cucumber. Add to a bowl with chopped lettuce, sliced green pepper, the olives and the sliced red onion. Mix up and add to the plate. Slice & dice the feta cheese and place on top. Pour over the olive oil and sprinkle the oregano.
Instructions (Dressing)
Add all of the ingredients, except the olive oil to a bowl and whisk together. Slowly add the olive oil and whisk vigorously while pouring until the dressing is emulsified
NB: Serve with crusty bread and an absinthe.
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Post by sparacus on Jul 12, 2020 6:29:19 GMT -5
Adam Wooten's Super-Marinated Chicken Barbecue
Ingredients
2lp chicken breast
Tub of plain, thick-set yogurt
1 medium onion
2 cloves garlic
2 inch lump of ginger
2 tablespoons cumin
2 tablespoons coriander
2 teaspoons chilli powder
Kalonji seeds (black onion seeds)
Juice of 1 lemon
2 tablespoons olive oil
Cochineal (red food colouring)
Ingedients for Barbecue Sticks
The marinated chicken strips
Cherry Tomatoes
Courgettes
Large Onions
Instructions
Pour the yoghurt into a bowl. Chop and slice the onion into small pieces and add. Crush the garlic and ginger and add. Stir in the cumin, coriander, kalonji, olive oil and lemon juice. Add a dash of cochineal and stir until pink. Scoop into a sandwich container. Slice the chicken breasts into thin slices and add to container, covering all with the yoghurt mix. Put the lid on and keep in the fridge for two-three days.
Then skewer onto barbecue sticks along with the cherry tomatoes, corgette slices and onion slices. Cook on a barbecue or in the oven and enjoy! Serve with white wine.
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Post by sparacus on Jul 12, 2020 6:40:57 GMT -5
Shakey Jake's Blackberry Vinegar
Ingredients
1 lb freshly picked blackberries
1 lb sugar
1 pint malt vinegar
Various herbs
Boil the blackberries in the vinegar for 20-30 minutes in a large pan. Run the mix through a sieve and then add the sugar to the juice and bring back to the boil until the sugar has dissolved. Cool, add the herbs then bottle (use vinegar bottles). Serve in as a cure for colds and flu or as a sauce on pancakes.
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Post by sparacus on Jul 16, 2020 13:01:13 GMT -5
Kian Crawford’s (Barman at the Blue Angel Jazz Cafe) Summer Breeze Cocktail Surprise
Ingredients
Two lemons
One Orange
Two peaches
Three dessert spoons sugar
Small glass of malibu
Small glass of white rum
Small glass of blue Curaçao
Small glass of cherry brandy
Small glass of gin
Teaspoon Cinnamon
Cardamon pods
Juniper berries
Squeeze the juice out of 1lemon the peaches and the orange and add to a bowl. Add the various alcohols (bar the gin) and the cardamon and juniper. Stir. Heat the sugar in the gin until dissolved and let it cool to form a syrup. Add to the mix. Pour into cocktail glasses and sprinkle cinnnamon on the top. Slice the other lemon and add it as garnish at the top of the glass. Enjoy while sitting in the sun listening to Chet Baker or other cool jazz.
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Post by sparacus on Jul 16, 2020 13:02:55 GMT -5
The 10th Doctor’s Gallifrey Soup (Solonika)
NB: the 13th Doctor has yet to submit a recipe but the 10th Doctor have this recipe to Ben when they travelled together as he used to cook it in the Tardis.
Ingredients
Six large pork sausages
3 beetroots
1 cabbage
3 large carrots
3 large potatoes
2 large onions
3 cloves garlic
3 hot red chillis
Juice of 1 lemon
Tomato paste,
Vegetable oil,
Vegetable stock
Spices: Cumin, coriander, dried thyme, bay leaves, black pepper, and salt.
Fry the sausages until cooked. Boil the beetroots until soft and pour the juice into another pan. Add to the beetroot juice the chopped cabbage, carrots, onions, potatoes, chillis and crushed garlic. Simmer for 20 minutes. Add the spices, lemon juice and tomato paste. Simmer for another 5 mins. Chop the sausages into chunks and stir them into the soup. Serve with a chunk of thick brown bread with dripping.
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Post by sparacus on Jul 16, 2020 13:04:07 GMT -5
Chiara Smith’s Vegan Guacamole
Note: or as Kyle Scott describes it, ‘posh folks’ mushy peas’. Chiara is on a mission to turn the Operation Delta canteen 100% vegan.
Ingredients
3 medium sized avocados, halved, pitted and peeled
2 tablespoons lime juice
1 red onion
2 green chiles
1 tomato
Sea salt
Bread sticks or tortilla crisps
Put the avocado and lime juice in a bowl and crush to a purée with a fork. Add the chopped onion, chiles and tomato and mix. Season with salt. Serve with the bread sticks or tortilla crisps .
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Post by sparacus on Jul 16, 2020 13:04:59 GMT -5
Craig ‘Gobber’ Harris’ Lunchtime Fry-Up Supreme
NB: Craig now works as a barman at the Blue Angel Jazz Cafe thanks to Ben putting in a good word.
Ingredients
Potato chips
Pack of frozen chicken nuggets
Pack of frozen onion rings
Two eggs
Two frozen, battered sausages
Tin of beans
Vegetable oil
Ketchup
Vinegar
Fry the chips in a chip pan. Fry the eggs in a frying pan then slop them on a plate, bung more oil in and fry the onion rings & battered sausages. Have shoved the chicken nuggets in the oven earlier. Tip the baked beans in a saucepan and heat. Pile it all on a plate, smother in ketchup and vinegar and enjoy while watching the telly. Serve with canned lager.
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Post by sparacus on Jul 16, 2020 13:33:00 GMT -5
Paul Farraday's Sea Angler's Classic Fish Pie
NB: Paul is a keen angler on his days off
Ingredients
400g cooked Atlantic prawns
500g smoked haddock fillets
400g cod fillets
400g salmon fillets
1 onion
1 carrot
1 stick of celery
1 bay leaf
A few peppercorns
Chopped parsley
750ml milk
3 large eggs
50g unsalted butter
75g plain flour
2 tablespoons chopped chives
Salt & black pepper
For the mash
1kg potatoes
50g unsalted butter
100ml whole milk
Get a large saucepan and add the prawns, fish, onions, carrot, celery, bay leaf, peppercorns and parsley. Pour on the 750g milk and bring to simmer. Then leave to stand for 30 mins. Remove any bones from the fish. Strain the milk out and add the flour to it and the chives to make a sauce.
Boil the potatoes then mash them adding milk & butter. Boil the eggs then remove the shells and cut them into pieces, putting them on a plate. Spoon the fish mix on top. Then add the mash on top of that. Add the salt & pepper then pour on the sauce.
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Post by sparacus on Jul 16, 2020 13:54:50 GMT -5
Craig Chatham's Autumn Darkness Colcannon and Sausage Platter
Ingredients
Four large sausages
4 potatoes
Two handfuls of curly kale
Bunch of spring onions
Butter
Vegetable oil
Black pepper
Mixed Herbs
1 large leek & 1 onion
Can of Guinness
Boil the potatoes for 20 mins, adding the kale for the last ten minutes . When done, pour out the water. Fry the leek in butter in a frying pan and add to the potatoes and kale and mash up, adding the mixed herbs. Wash the frying pan then fry the sausages and onion in cooking oil. Scoop the mash onto a plate and add the sausages on top and then the fried onions. Serve with the Guinness. Eat by candlelight, wrapped in a blanket while listening to My Chemical Romance or Nico's song 'Innocent and Vain'.
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